Ron Abuelo traces its history back to the first sugar mill in the Republic of Panama and began producing rum in 1936. The rums are distilled from molasses before being aged in white oak casks.
Ron Abuelo 7 year is a light straw/copper color.
On the nose it opens up with a dry woody note before giving way to notes of vanilla and caramel.
It has sweet notes of vanilla, toffee, butterscotch, and caramel before finishing with a mildly dry nutty character. There is almost no trace of burn and it goes down extremely smooth.
The rum is incredibly affordable with a suggested retail of $23/750ml. This rum is equally at home drunk neat or in a variety of cocktails. Its affordable price point and delicious taste leaves plenty of room for experimentation without breaking the bank.
Pago Pago Cocktail
adapted from Beachbum Berry Remixed
1.5 oz Gold Rum (Ron Abuelo 7 Años)
3-4 chunks Fresh Pineapple
.5 oz Lime Juice
.5 ounce Green Chartreuse
.25 oz White Crème de Cacao (Marie Brizzard)
Muddle the pineapple in a cocktail shaker with the lime juice and liqueurs. Add the rum and ice and shake well for about 10 seconds. Double strain into a chilled cocktail glass.
The first time this recipe appeared in print was back in 1940. This is a drink that has such classic exotic drink ingredients as rum, pineapple and lime juice but it ups the ante with the herbal complexity of green chartreuse. It is refreshingly complex without being overwhelming. It’s perfect for a Friday evening sitting outside watching the sunset.
While I have not yet done so I think an interesting twist would be to infuse the rum with fresh cut pineapple thus creating a rich and aged pineapple rum without the need for muddling. In the future I’m going to have to give it a try and see how it comes out.
Apricot Rum Fizz
2 ozs Rum (Ron Abuelo 7 Year)
1 oz Apricot Liqueur (Rothman and Winter)
.5 oz Lime Juice
3 oz Ginger Beer (Fever Tree)
Combine the first 3 ingredients and shake with ice. Strain into an ice filled low ball glass. Top with ginger beer.
This is a light and easy sipping cocktail. The vanilla, caramel, and toffee notes meld nicely with the sweet fruitiness of the apricot liqueur. The ginger beer helps to keep everything in balance with its spicy bite.
Lastly I offer up my variation on the Captain’s Blood cocktail. I have decided to rename my variation Dr. Blood. The reason is because in 1935 the film Captain Blood was released in which Errol Flynn plays a Dr. Peter Blood who eventually becomes Captain Blood. This movie was the first thing that came to mind when I saw the name of this cocktail, hence its new name, the Dr. Blood.
1.5 oz Rum (Ron Abuleo 7 Year)
.5 oz Falernum
.25 oz Orgeat
.75 oz lime juice
1 Dash Angostura Bitters
Combine all ingredients and shake with ice. Strain over a large chunk of ice in a low ball glass
Falernum is a sweet syrup used most often in tiki drinks. It contains flavors of almond, ginger, clove, lime, and depending on the recipe vanilla and/or allspice. Orgeat is a sweet syrup made from almonds, sugar, and rose and orange flower water. In future posts I will describe how to make your own. The drink is wonderfully tropical with sweet spice throughout the drink.
Disclosure: This was a sample bottle that was sent to me.